Hola Mexico

The Mexican state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate (with an average temperature of 83 degrees year-round!). Tepoztlan, one of Mexico&’s pueblos magicos (magic villages) is located about 20 minutes south of Cuernavaca. It is a small town nestled between craggy cliffs, full of historical churches and sites and host to a bustling market; a miscellany of food, ranging from local produce to the traditional cecina (paper thin sliced salt-cured meat) and wonderful cornmeal-based snacks, to clothing and arts and crafts

Your hostess, chef Ana, is one of the youngest, most vivacious spokeswomen of traditional Mexican cuisine. She can trace her linage in Cuernavaca to well before the Mexican Revolution. Her great grandfather was a contemporary of the famous and revered revolutionary Emiliano Zapata and he participated in founding the first constitution for the State of Morelos. Her great grandmother was a well-know butcher with various stands in the large central Mercado, admired for her incredible longaniza and chorizo.

While working in public relations, Ana met Robb, a former corporate litigator who was doing a study abroad program in Cuernavaca. They met and the rest is history! Robb gave up his business and together they created the cooking school so that Ana could fulfill her passion and destiny to cook and teach Mexican cuisine. Chef Ana has been featured in Bon Appetit, Newsweek, Condé Nast Traveler and numerous other publications as well as on the Food Network.

Hola Mexico Trip Details

Included in the 7-Night Trip

Accommodations

  • 7 nights accommodation in double room

Food & Beverages

  • Daily breakfast
  • 4 lunches
  • Local products tasting on Wednesday
  • 2 chef’s dinners
  • Note that the days you have cooking classes the lunch is late — around 3pm — and many travelers choose not to have dinner those days. Dinner on Wednesday is not included, and most travelers have dinner in town.

Classes & Instructors

Chef Ana’s recipes and experiences are extracted from her family’s long history in central and northern Mexico. Her abilities as a chef are indelibly linked to her close relationships with her mother, aunts, grandmothers and great grandmother, as each passed down her culinary wisdom to her. Chef Ana’s specialties are traditional central and northern Mexican cuisine, and experimental nouvelle Mexican cuisine using traditional ingredients in new and exciting ways.
Your four class menus might include:

  • mole colorado with chicken, pork in pipian suace (mole verde), refried beans, red rice with vegetables, and flan
  • guisados’ or fillings for classic Morelos quesadillas: huitlacoche, fresh pork rind and tomatillo salsa, squash blossoms, and more
  • masa class on both savory and sweet tamales: squash and corn, pork, shrimp, as well as pineapple-pecan or strawberry
  • poblano chile class: stuffed with corn, picadillo, and cheese, or the famous ‘Chiles en Nogada’; clay pot beans and rice, tres leches cake

Excursions

  • Tepoztlan market visits
  • Walking tour in Tlayacapan with pottery visit and market visit
  • Visit to masa mill

Transfer Details

  • Transfers to/from Mexico city airport (about 1 1/2 hours away). Please plan to schedule a flight that arrives between 12 noon and 4 pm, and a flight that departs after 12 noon. 

Miscellaneous

  • Tax

Included in the 5-Night Trip

Accommodations

  • 5 nights accommodation in double room

Food & Beverages

  • Daily breakfast
  • 3 lunches
  • Local products tasting on Wednesday
  • 1 chef’s dinner on arrival day
  • Note that the days you have cooking classes the lunch is late — around 3pm — and many travelers choose not to have dinner those days. Dinner on Wednesday is not included, and most travelers have dinner in town.

Classes & Instructors

Chef Ana’s recipes and experiences are extracted from her family’s long history in central and northern Mexico. Her abilities as a chef are indelibly linked to her close relationships with her mother, aunts, grandmothers and great grandmother, as each passed down her culinary wisdom to her. Chef Ana’s specialties are traditional central and northern Mexican cuisine, and experimental nouvelle Mexican cuisine using traditional ingredients in new and exciting ways.
Your three class menus might include:

  • mole colorado with chicken, pork in pipian suace (mole verde), refried beans, red rice with vegetables, and flan
  • guisados’ or fillings for classic Morelos quesadillas: huitlacoche, fresh pork rind and tomatillo salsa, squash blossoms, and more
  • masa class on both savory and sweet tamales: squash and corn, pork, shrimp, as well as pineapple-pecan or strawberry

Excursions

  • Tepoztlan market visits
  • Walking tour in Tlayacapan with pottery visit and market visit
  • Visit to masa mill

Transfer Details

  • Transfers to/from Mexico city airport (about 1 1/2 hours away). Please plan to schedule a flight that arrives between 12 noon and 4 pm, and a flight that departs after 12 noon. 

Miscellaneous

  • Tax